Baking is about Science and Art. The exact measurement of each ingredient is the key to a successful product. But that only ensures that the final product tastes good, presentation of the final product is what sets a baker apart from the rest.

Tuesday, September 8, 2015

Taiwanese Style Milky Baked Mooncake 2015

Two years ago, I made these Taiwanese Style Milky Baked Mooncake following 鲸鱼蓝蓝小窝居's recipe. What I like about this recipe is that it is crunchy (like a cookie), and Lye water is not required. It is also pretty straightforward to make. You don't even need a mixer, just use a whisk to mix the ingredients until fluffy. This time, I used Korean Rice Syrup (bought from Korean store) instead of Golden Syrup. I did not use egg wash this time.

Remember the lotus seeds paste I made? After feedback from my family, I added more oil and rice syrup and re-fry the paste. I finally achieve the consistency I want! The paste is smoother and the color turns darker after re-frying. The paste also looked more moist. I think the key is not to over-fry it too, once it pulls away from the frying pan, add maltose (as many recipes suggested, or in my case, I substituted with rice syrup), and fry a bit more. So, it's taste over health :p I added perhaps 2 to 3 tbsp of oil, and about 1 tbsp of rice syrup. You can find this rice syrup in Korean mart, it's called Ssalyeot 쌀엿. I am not sure if it's the same as maltose or 麦芽糖 (in Chinese), but from the English translation, they seem to be the same.

My mom calls this 月饼干 as it is like a cookie :D

Finally, lotus seeds paste which is smooth and moist, and best of all, homemade.

MyTasteSG

About Me

Thank you for visiting my humble blog :) I started baking for my family and friends since 2012, when I stopped working full-time. I love baking and cooking for my family and friends as I enjoy looking at happy faces.
非常单纯的想法不时推动着我，就是希望孩子长大后还会记得妈妈曾经为她做过的蛋糕和饭菜。